Lemon Crème Fraiche Cupcakes

Posted on Oct 16, 2012

Pairing Suggestion: 2009 Catie’s Corner Viognier

Ingredients

• 1 cup butter, softened

• 2 cups sugar

• 3 eggs

• 2 teaspoons grated lemon peel

• 1 teaspoon vanilla extract

• 3-1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 2 cups (16 ounces) crème fraiche or sour cream

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).

• Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Boiled lemon frosting

• 1 C. Sugar

• Juice from one lemon, strained

• ¼ C. Water

• 1/3 C Karo white corn syrup

• 2 egg whites

• ¼ t. cream of tartrar

• Yellow food coloring (optional)

Put first four ingredients in a saucepan. Stir over low heat until sugar dissolves. Heat to 250 degrees, or until it forms a firm ball when dropped into cold water. Set aside and allow to cool for about 10 minutes.

Beat egg whites until peaks form. While mixer is on, pour syrup into egg whites and beat until frosting loses its shiny appearance, about two minutes. This makes a lot of frosting.

Note: Crème fraiche is somewhat difficult to find and can be expensive. You can easily make it at home.

• 1 Pint of heavy cream

• 2T buttermilk

Add buttermilk to cream and stir well to combine. Cover bowl with plastic wrap. Let it sit out on the counter overnight, or at least six hours to thicken. Heavenly!

~ Recipe by Nancy Summers

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